Recipe: Zesty Lemon Chicken (using chicken breasts)

ZESTY LEMON CHICKEN

"Excellent hot or cold. And yes, it does take 10 lemons."

6 whole boneless, skinless chicken breasts
2 cups fresh lemon juice (9 or 10 lemons)
1 cup flour
2 tsp. paprika
2 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 cup oil (whatever you use)
2 Tbsp. grated lemon peel
1/3 cup brown sugar
1/4 cup chicken broth (I use low salt bouillon)
2 lemons, thinly sliced
Minced fresh parsley

In large zip-lock bag combine chicken and lemon juice. Squeeze out air and refrigerate overnight.

Remove chicken and pat dry. Reserving 2 tablespoons of the marinade. Set aside.

Put flour, paprika, pepper and salt in plastic bag and shake until well mixed. Put one chicken breast at a time in the flour and shake to coat.

Heat oil in a skillet and fry chicken a few pieces at a time until well browned.

Arrange the browned chicken in baking dish; sprinkle evenly with brown sugar and lemon peel.

Mix chicken broth with reserved 2 tablespoons marinade. Place thin lemon slices on top of each breast and sprinkle with minced parsley.

Bake at 350 degrees F for 20-30 minutes.

From: Marie,Ohio - 01-22-2000